Tomato Pie is one of my favorite ways to use up home-grown summer garden tomatoes. This savory pie is layered with fresh sliced tomatoes, topped with a cheesy herb mayonnaise mixture and baked to perfection. Serving up a slice is southern hospitality at its finest!
What is Tomato Pie?
It’s exactly that… a pie with tomatoes. Not a pizza, but a pie crust layered with tomatoes and topped with a cheesy herb mayonnaise mixture. It’s a perfect way to turn those ripe garden tomatoes into a hearty and delicious vegetarian main course. Serve it up with a salad and dinner is done!
- Pie crust – To save time, I use a store-bought deep dish pie crust. The crust will need to be baked according to package instructions.
- Tomatoes – You’ll need 5 to 6 medium firm ripe tomatoes (about 1 3/4 pounds). Roma tomatoes can also be used.
- Cheese – A combination of sharp cheddar, mozzarella and Parmesan.
- Herbs and seasonings – Dried dill weed, fresh basil, garlic powder and black pepper.
- Bread crumbs – While not totally necessary, I love the added crunch and texture of topping with panko bread crumbs. Regular bread crumbs can also be used.
How to Make Tomato Pie
Following is a brief overview of how to prepare – please see the recipe card at the end of this post for full detailed instructions.
- Start by placing the sliced tomatoes on a baking sheet lined with paper towels. Sprinkle with salt and allow to drain fluid. Flip the tomato slices after 10 minutes and allow to drain for an additional 10 minutes.
- Layer tomato slices in the pre-baked pie shell (reserve 5 slices for topping).
- Stir together cheeses, mayo, green onions, dill, basil, pepper and garlic powder in a large bowl until combined.
- Spread cheese mixture over the tomatoes.
- Top with reserved tomato slices.
- Sprinkle with bread crumbs. Bake for 35 to 45 minutes, or until lightly browned and cheese is melted.
More Delicious Tomato Recipes
- 1 baked deep dish pie crust
- 5-6 medium firm ripe tomatoes about 1 ¾ pounds, sliced ¼ inch thick
- ½ teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ⅔ cup mayonnaise
- ½ cup sliced green onions
- 1 teaspoon dried dill weed
- ¼ cup chopped fresh basil loosely packed
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon panko bread crumbs
- Preheat your oven to 350 degrees F.
- Line a large rimmed baking sheet with paper towels (I use 3 layers of paper towels). Place sliced tomatoes in a single layer on paper towels and sprinkle evenly with salt. Allow to drain fluid for 10 minutes. Flip tomato slices and let drain for another 10 minutes. Blot with paper towels to remove excess moisture.
- Layer tomato slices in the pre-baked pie shell. Reserve 5 slices for topping.
- Stir together cheeses, mayonnaise, green onions, dill weed, basil, pepper and garlic powder in a large bowl until combined.
- Spread cheese mixture over tomatoes.
- Top with reserved 5 tomato slices, then sprinkle evenly with bread crumbs.
- Bake for 35 to 45 minutes, or until lightly browned and cheese is melted.*
- Allow to cool for at least 15 minutes before slicing and serving.
- *Placing the pie shell on a baking sheet when baking makes it easier to get in and out of the oven!
- Store in an airtight container in the refrigerator for up to 3 days.
- Roma tomatoes can also be used in this recipe.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published July 15, 2012. Updated with new photographs, text and helpful tips June 2021.